Wednesday's recipe was grilled chicken kabob with spicy peanut sauce, a cucumber cylinder salad with homemade raspberry vinaigrette and linguine with shrimp in a tomato clam sauce.
Ingredients:
- 4 oz peanut butter
- 6 oz chicken stock
- 1 oz flour
- 4 cloves of garlic
- 1 onion
- 4 roma tomatoes
- 1 cucumber
- 8 oz mesculin greens
- 1 lb linguine
- 1 can chopped clams
- 1 hot pepper
- 6 tbsp olive oil
- 16 shrimp
Recipes:
Chicken Kabobs
- Soak skewers in water
- Cut and split chicken up on the four skewers
- Broil for 4 minutes each side until done
Peanut sauce
- Dice ½ onion, sauté in 3 tbl of olive oil and ½ hot pepper diced
- Add 1 garlic clove minced
- Cook till onion becomes translucent and flour
- Mix in chicken stock and peanut butter let simmer for 5 minutes
- Season with salt and pepper.
Salad
- Slice cucumber long way as thin as possible, need four strips
- Put together two pieces end to end, and wrap in a circle
- Fill with mesculin greens
- Do the same with other cucumber slices
- Tomato palms: quarter tomatoes, and take out the seeds place around cylinder of greens
Dressing
- 4oz of Italian dressing
- Mix in 1 tbl of fruit jelly
- Whisk to incorporate ladle of salad
Entrée
- In a sauté pan, place 3 oz of olive oil, ½ diced onion, ½ hot pepper
- Sauté till translucent and minced garlic and diced tomatoes
- Add shrimp cook till pink then add chopped clams and juice
- Turn down and let simmer, until pasta is ready
- Drain pasta add to sauté pan tossed to coat.
